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Thursday, June 11, 2009

Lemon Buttermilk Ice Cream and Candied Lemon Zest

From the kitchen of One Perfect Bite...This week's buttermilk extravaganza continues with a figure friendly dessert that will set your tongue tingling from the combined bite of lemon and buttermilk. You may even be able to claim this ice cream is good for you. Here's why. Cultured buttermilk is lower in fat and calories than regular milk because its fat has already been removed to make butter. It's also higher in potassium, vitamin B12 and calcium and it's more easily digestible than whole milk because of its lactic acid content. The best part of all this is that there are just 2.2 grams of fat in a cup of buttermilk. So, if you have to name your poison this is probably a good one to pick. Having said all that, it means nothing if it doesn't taste good. This tastes good and it's easy to make. I like to garnish it with candied lemon zest. While the zest adds gorgeous color and intensifies flavor, it's a nice, not necessary, addition. I think you'll love the simplicity of this ice cream. It's a decade old creation from Roxanne Gold. Take a look.Lemon Buttermilk Ice Cream...from the kitchen of One Perfect Bite

Directions:1) Place sugar in a medium-size bowl. Add zest and lemon juice to sugar. Mix well. Add buttermilk and salt. Stir until sugar dissolves. Chill for 4 hours or overnight.2) Transfer to an ice cream mixer and freeze according to manufacturer's instructions. If not used immediately, transfer to a storage container and freeze.Yield: 8 (1/2-cup) servings.

Directions:1) Wash lemons thoroughly. Trim zest from lemons using a vegetable peeler. Cut wide strips, being careful not to cut into the white pith layer below. Cut zest strips lengthwise to create thin julienne strips.2) Place julienne strips in a small sauce pan and cover with cold water. Cook over medium heat until water comes to a simmer. Continue to simmer for 6 minutes.3) Remove from heat, drain strips and then return them to sauce pan. Add water and 2/3 cup sugar. Bring mixture to a simmer. Continue to cook over low heat until lemon strips turn translucent. Sugar water will begin to thicken. Cooking time will be approximately 10 to 15 minutes.4) When done cooking, remove strips from the pan and spread out on a sheet of wax paper. Separate strips on wax paper so they are not in clumps. Cool slightly. Roll in additional granulated sugar to coat. Yield: 8 servings.

Hi Mary,This ice cream looks very refreshing and creammmy. The funny thing is I just bought a quart of buttermilk yesterday. When I daughter unpacked it, she was like what do you do with that? Well, now I have a great recipe to share with her :-)Thanks for stopping by to visit and your sweet comment. I hope you get to travel to somewhere soon.

Your ice cream is a perfect treat. Mary, I didn't think your photos could get any better but I was wrong. Every photo is better than the next. Are you starting a new career? A PROFESSIONAL PHOTOGRAPHER!! Have a great weekend.

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